Mocha Crinkle Cookies

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The Bits and Bobs:

2 cups                                 all-purpose flour

3/4 cup                               cocoa powder

2 tsp                                   baking powder

1/2 tsp                                salt

2 tbsp                                 espresso powder

1/4 cup                               butter, room temp

1/4 cup                               vegetable oil

1 1/2 cups                           granulated sugar

1/2 cup                               brown sugar

3                                         eggs

2 tsp                                   vanilla extract

1/2 cup                               powdered sugar

The How-Tos:

Preheat the oven to 350*F and line a baking sheet with a silpat or parchment paper.

Beat together the butter, oil, sugar, and brown sugar until light and fluffy.  Add eggs one at time, beating until just incorporated. Mix in the vanilla and the espresso powder and beat until evenly distributed. 

In a separate bowl whisk together the flour, baking powder, cocoa powder, and salt. Add slowly to the butter mixture, beating until combined.

Pour the powdered sugar into a bowl or onto a plate. Scoop heaping tablespoon balls of the cookie dough and toss in the powdered sugar until well coated. Place each cookie dough ball on the baking sheet leaving about 2 inches between each cookie.  Bake for 12-13 minutes. The tops will be cracked and the edges will be firm.  Allow to cool for 5 or so minutes on the cookie sheet, then transfer to a wire rack to finish cooling.